(Mango Ice Cream with zing!)
4 to 5 ripe Mangos
1 cup heavy cream
½ cup sugar
2 tablespoon lemon peel, cut in tiny ribbons
½ cup condensed milk
½ teaspoon salt

Peel, pit and mash the mangos. You should end up with about 2 cups.
Whip the heavy cream with the sugar until stiff.
In a 2-quart bowl combine the 2 cups of mashed mangos, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream.
Pour into freezer trays or a 6-cup mold and freeze.

Pineapple Rum Sauce
(the zing!)
1 cup pineapple juice, canned
1 cup sugar
½ cup cooled white rum
3 cups fresh pineapple, cut in ½ inch dices
1 tablespoon pistachio nuts

In a 1-quart sauce pan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
Add the white rum and cool.

Place the cut fresh pineapple pieces in a 2-quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.

Place 1 scoop Mango Ice Cream in a 6 oz wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture.
Garnish with pistachio nuts, coarsely chopped.

Note: Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. Canned pineapple may be substituted for the fresh, but it is just not quiet the same.

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